Fennel Gratin with Coconut Milk

  • 1 hr 40 mins total
  • 10 mins prep
  • 1 hr 30 mins cook
  • serves 4 people
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I love fennel and enjoy the crispiness and tanginess of the anise flavor. To change things up a bit from the usual salad, the gratin is a great alternative. Mixed with the sweetness of the coconut milk and the tanginess of the lemon, you will soon be hooked on this great vegetable side dish.

Yes, it may take a bit longer than usual, thus I am suggesting slicing the fennel with the aid of a mandoline and slice them as thinly as you possibly can. Can you bet three ingredients only?

You can enjoy it hot right out of the oven, or cold for a quick lunch.

Giangi's Kitchen Signature
Nutrition Facts
Fennel Gratin With Coconut Milk
Amount Per Serving
Calories 425 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 34g 170%
Sodium 115mg 5%
Potassium 1169mg 33%
Total Carbohydrates 20g 7%
Dietary Fiber 6g 24%
Protein 6g 12%
Vitamin A 4.7%
Vitamin C 45.1%
Calcium 12.6%
Iron 41.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Fennel Gratin With Coconut Milk

  • 1 hr 40 mins total
  • 10 mins prep
  • 1 hr 30 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 3 fennel bulbs finely sliced
  • 2 13.5 each fluid ounces coconut milk
  • zest and juice of 1 small lemon
  • salt and pepper

Instructions

  1. Preheat the oven to 300F

  2. In a gratin dish, layer the thin fennel slices. Drizzle the coconut milk and lemon zest and juice.

    Salt and pepper and place in the hot oven, center for 1h 30 minutes. All the liquid must be evaporated at the end of cooking. If not keep in the oven a bit longer. 

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